Ingredients:

  • 12 oz (340g) sushi-grade Ahi tuna, cubed into 1/3-inch pieces
  • 3 tbsp (45ml) tamari
  • 1 tbsp (15ml) toasted sesame oil
  • 1 tbsp (15ml) rice vinegar
  • 1 tsp (5ml) honey
  • 1 tsp (5g) freshly grated ginger
  • 2 cups (300g) cooked sushi rice
  • 1 large (150g) avocado, sliced or cubed
  • 1/2 cup (75g) shelled edamame, steamed
  • 1/2 cup (60g) cucumber, thinly sliced
  • 1/4 cup (30g) shredded carrots
  • 2 radishes, thinly sliced
  • 1 tbsp (15g) toasted sesame seeds
  • 2 stalks (20g) green onions, thinly sliced

Instructions:

  1. Cook sushi rice according to package directions. Once cooked, let it sit uncovered for approximately 10 minutes to reach room temperature.
  2. Cut the sushi-grade Ahi tuna into uniform 1/3-inch cubes.
  3. In a medium mixing bowl, whisk together the tamari, toasted sesame oil, rice vinegar, honey, and grated ginger until well combined.
  4. Gently fold the cubed tuna into the marinade until the fish is evenly coated. Cover and refrigerate for 15 to 30 minutes.
  5. Divide the room-temperature sushi rice evenly between two bowls.
  6. Place the marinated tuna in the center of each bowl.
  7. Arrange the sliced avocado, steamed edamame, cucumber, shredded carrots, and radishes around the tuna.
  8. Garnish with toasted sesame seeds and thinly sliced green onions before serving.